Shrimp And Bamboo Shoot Curry
|Sliced onion||2 Cup (32 tbs)|
|Dried ground chili peppers||3⁄4 Teaspoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Minced garlic||2 Tablespoon|
|Ginger root/1.5 tablespoons ginger, powdered||1 Tablespoon, minced|
|Salt||1 1⁄2 Teaspoon|
|Raw shrimp||2 Pound, shelled and deveined|
|Coconut cream||2 Cup (32 tbs)|
Heat the oil in a skillet; saute the sliced onions until browned.
Add the saffron, chili peppers, chopped onions, garlic, ginger, salt, and shrimp.
Mix well and cook over low heat 6 minutes.
Stir in the coconut cream and cook until hot, but do not let boil.
Serve with rice or noodles.